Mulligan Stew Recipe

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Raymond Published: September 14, 2021
Mulligan Stew Recipe


How To Make Mulligan Stew

Loaded with a vibrant combination of veggies, this mulligan stew offers a hearty slow-cooked dish, made with beef stew meat and dried herbs.

Prep: 30 mins
Cook: 2 hrs 55 mins
Total: 3 hrs 25 mins
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  • ¼ cup all-purpose flour
  • 1 tsp pepper
  • 1 lb beef stew meat, cut into 1-inch cubes
  • 1 tbsp vegetable oil
  • 10½ oz beef broth, (2 cans)
  • 1 cup water
  • 2 bay leaves
  • ½ tsp garlic salt
  • ½ tsp dried oregano
  • ½ tsp dried basil
  • ½ tsp dill weed
  • 3 medium carrots, cut into 1-inch slices
  • 2 medium potatoes, peeled and cubed
  • 2 celery ribs, cut into 1-inch slices
  • 1 onion, cut into 8 wedges
  • 1 cup frozen corn
  • 1 cup green beans
  • 1 cup lima beans
  • 1 cup peas
  • 1 tbsp cornstarch
  • 2 tbsp cornstarch
  • 1 tbsp fresh parsley, minced


  1. Combine flour and pepper; toss with beef cubes. In a Dutch oven, brown beef in oil. Add broth, water, bay leaves, garlic salt, oregano, basil and dill; bring to a boil.
  2. Reduce heat; cover and simmer for 2 hours until meat is tender.

  3. Add carrots, potatoes, celery, and onion; cover and simmer for 40 minutes. Add corn, beans, and peas; cover and simmer for 15 minutes longer or until vegetables are tender.

  4. Combine cornstarch and cold water until smooth; add to stew. Bring to a boil; boil and stir for 2 minutes. Remove bay leaves; add parsley.
  5. Serve and enjoy.

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